文献
J-GLOBAL ID:202002270374055073
整理番号:20A0526895
食用塩,有機物及び模擬水道水による調理中の極性臭素化殺菌副産物の同定,形成及び制御【JST・京大機械翻訳】
Identification, formation and control of polar brominated disinfection byproducts during cooking with edible salt, organic matter and simulated tap water
著者 (7件):
Zhang Dan
(State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China)
,
Wu Yun
(State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China)
,
Zhang Xiangru
(Department of Civil and Environmental Engineering, The Hong Kong University of Science and Technology, Hong Kong SAR, China)
,
Li Wenbin
(State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China)
,
Li Yan
(State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China)
,
Li Aimin
(State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China)
,
Pan Yang
(State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China)
資料名:
Water Research
(Water Research)
巻:
172
ページ:
Null
発行年:
2020年
JST資料番号:
B0760A
ISSN:
0043-1354
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)